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I make these scrambled eggs at every single breakfast/brunch catering event I do and they get rave reviews.

For every dozen eggs, add 3 T mayo, 5 oz. cream cheese, and about 1/4 cup cream or half and half. Whisk together until blended. Add sea salt and pepper to taste. Melt 2 T butter in a non-stick pan, dump in egg mixture. Over LOW to MEDIUM-LOW heat, never any hotter, let them cook a bit, then scramble. Just when they’re soft and fluffy, but not quite done yet, pull them out and stick the pan in a 200 degree oven. SO GOOD!

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8 Eggs
2 Tablespoons chopped green pepper
4 Slices cooked bacon, crumbled
3 Tablespoons chopped onion
1/4 Cup sliced mushrooms
1/4 Cup cream (or half and half)
Shredded cheese (sharp cheddar or whatever)
2 Tablespoons butter
Salt and pepper to taste

Melt butter. Add green peppers, onions and mushrooms and saute until onions are translucent. Whisk eggs, bacon and cream together and pour over vegetables. Scramble. Just as eggs are getting done, stir in cheese and remove from heat immediately. Can be served in warm flour tortillas, plain or with picante or salsa if desired.

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Secrets to delicious and fluffy eggs. 1 TBSP warm water per egg and i like to use chicken base instead of salt. It really makes them tasty. I made them this morning for the guys here at work and they raved! Of course, I told them I put alot of love in them…

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If you want gourmet scrambled eggs then do them Irish style.
Just before taking them out of the pan drop in slices of smoked salmon.
Simple and great

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I have heard sour cream. I was out, so I used cottage cheese instead….they were fluffy and AWESOME! My kids even gobbled them up.